Halloumi, red pepper and pineapple skewers are too easy not to make for a tasty appetizer on the fly!
Halloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk, and sometimes also cows’ milk.
It has a high melting point and so can easily be fried or grilled and has a salty, chewy, rich flavor that makes it a great compliment to sweet and tangy flavors.
Warm the Halloumi in the oven at 250 degrees fahrenheit for about 15 minutes then just chop and skewer the ingredients.
I kept mine small; about 1/2 inch square makes petite and tasty little bites.
These work great with cocktails as hardy appetizers.
Try a cilantro, olive oil dipping sauce for a little added flavor.
Colorful skewers make these festive for entertaining and I could even see putting this together like a salad or as a side for rice and beans; almost like a salsa.
Try this for early Easter snacks and the perfect way to usher in the bright and sunny flavors of Spring!
I hate to waste food. So after a recent party instead of just tossing the leftovers, I made an effort to to come up with a meal that utilized the crudites that were left.
I didn’t want another raw food meal or a stir fry rice thingy.
This reminds me a little of pot roast; vegetarian style , of course.
It kind of looks like that, don’t you think?
I just sauteed the vegetables as they were, added them to some linguine added feta cheese, balsamic vinegar and Ghee. You could also use butter.
This was a complete meal and quite different from the ingredients original incarnation.
My secret ingredient ? Live music in my kitchen!
Check out this video performance of “Summertime” by Dolinar Spahija!